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DILWALE DULHANIA LE JAYENGE (The Brave Hearted Will Take Away the Bride)
Ok, so this was my second (which I should have watched first but oh well) Bollywood movie that I watched. Yep, the same two leads and I actually loved this movie one way or another. Lil synopsis: Raj (played by Shahrukh Khan) is known as the typical party goer. He fails in college but his father seems to take it in ease and then Raj tells his father that he wants to go to London in which, he does. While Simaran (played by Kajol) is your typical good girl. She has a dream of an unknown guy and is also wanting to go and explore London one last time before she is to be married off to her father's bestfriend's son, in which her father allows her to go. While Raj and Simran are at London, their paths cross and it wasn't "love at first sight". Raj would pull pranks on Simran and Simran hated him with a passion, that they both then fall in love. That is until Raj finds out that Simran is to be promised to another. Raj then goes to India, to claim his woman... but will he succeed??? This story and movie is one of the best... I loved it so much that I had to stop myself from singing Mere Khwabon Mein all the time in the house... bahahahaha. I also had to refrain myself from jumping up and down my bed and going outside to sing that song. This also taught me that, not all guys are douche bags as I always view them, bahahahaha. This is one of the "BEST" BOLLYWOOD movie, you should not miss out on. P.S I actually watched this movie cos of the two leads. They just have this chemistry that can't be reckoned with to be quite honest. ENJOOOOOOYYYYYYYYY XD
These Ways To Make You Feel Comfortable Wearing a Wig In Summer
In summer, the temperature is too high and it always makes people feel sultry and uninspiring. If you still want to wear a wig to make your hair look fuller and nicer, try these ways to freshen up your hair. How to wear a wig in hot weather? As mentioned earlier, invisible lace wigs can get a little hot and even itchy in hot weather. So, even in summer, you can take the following steps to make sure you feel comfortable. 1. Choose the right wig style If you wear a lace frontal with bundles wig to a mall, office, or anywhere with perfect air conditioning, you can comfortably wear any type of wig. However, if you want to go outdoors, it's best to opt for shorter wigs. Some of the looks include textured pixie cuts, sleek bobs, and wavy lobs. They are lighter and above your neck, giving you room to breathe. If you don't like short colored bundles with closure wigs, opt for a longer or shoulder-length wig that you can easily create with a messy hairstyle or loose ponytail. 2. Choose the right wig color Another thing to consider when wearing a wig in hot weather is color. For example, black absorbs a lot of heat, while white reflects all light instead of absorbing heat. Similarly, red, orange, yellow, green, blue, indigo, and purple, in that order, absorb less heat. If you don't like these bold colors, don't worry, you can wear brown too. 3. Wash your wig often Under normal circumstances, we recommend that you wash your wig every 7-9 times. As I mentioned earlier, human hair wigs collect all that excess grease and sweat, making your wig heavier and later hotter. If you don't wash your wig, this extra weight can damage your wig hair and wig cap. In addition, if your scalp is sensitive, these oil deposits can cause skin breakage. 4. Wear the right wig cap Hand-tied wig caps, have built-in ventilation to keep you cool and comfortable. Alternatively, you can purchase wig caps and padding to keep you cool even in the hot summer months. When buying hats, look for synthetic or bamboo hats with moisture-wicking fabrics to keep your head from sweating. 5. Decorate your wig If you feel very hot and uncomfortable while wearing a wig, you can also use accessories to your advantage. They help enhance your appearance and protect you from extra heat. A good example is a headband or hairpin. They help remove hair from your face and improve your style. You can also use sunglasses or hairpins to keep your forehead cool. 6. Cooling tips If you're wearing a wig and the heat is becoming unbearable, running water on your wrist is the easiest way to cool down. This technique is common among runners -- the science behind it is the surface of the blood vessels near the pulse point. Coldwater or ice will cause your body temperature to drop quickly. If you really can't stand the sultry heat brought by a wig, try wearing a thin hat.
How To Make Nabeyaki Udon (鍋焼きうどん), Udon Noodle Soup with Shrimp Tempura
Nabeyaki udon is one of the first Japanese dishes I really learned how to make. One of my favorite things about Japanese recipes - especially when compared to other East Asian cuisines - is how a lot of it is not only extremely simple to make, but how savory and flavorful the final result ends up being. Case in point, nabeyaki udon blends ingredients like shrimp, mushroom, and dashi broth to create a flavor so clean and full of 'umami' that it might just replace your sick day bowl of chicken noodle. In this card, I'm going to teach you not only how to make this udon soup but how to make shrimp tempura from scratch for the recipe's integral ingredient. However, I will be honest in saying that a lot of the time, I end up cheating and buying premade shrimp tempura made elsewhere. (Check Trader Joe's. Cough cough.) -------------------------------------------------------------- Nabeyaki Udon (Shrimp Tempura Udon Soup) To Make Tempura Shrimp: 2 large tiger shrimp, shelled and deveined with the tails still attached (If your shrimp are frozen, let them thaw in cold water for about 20 minutes.) Salt Potato starch Frying oil (I use soybean.) 1 3/4 cups of water 2 tablespoons tempura flour 1. In a small bowl, cover the shrimp with a little salt and enough potato starch to coat evenly. Add a little bit of water to the bowl, gently tossing the shrimp to coat them in it. 2. Rinse the shrimp in cold water, and then then dry them well with a paper towel. Make diagonal cuts into the length of the shrimp, then gently straighten the shrimp out with your fingers. 3. In a separate bowl, put cold water in a bowl and mix in the tempura flour until fully combined. 4. Sprinkle the shrimp with a bit of salt and apply a very thin coating of more tempura flour to each. Dip one shrimp into the batter and gently place the shrimp into a frying pan of oil, heated to around 350F. 5. As the shrimp fries, use a pair of cooking chopsticks to reattach stray bits of tempura back to the shrimp. Add the second shrimp, fully frying both. 6. Once the tempura becomes crisp, carefully shake off the excess oil and transfer the shrimp onto a plate or cooling rack. To Prepare Toppings: 6 fresh shiitake mushrooms, stemmed (You can use dried shiitake mushrooms as well, but you must submerge them for at least 30 - 60 minutes in a small bowl of water to prepare them for the recipe.) 1 1/4 cup water 1 1/2 tablespoon sugar 1 tablespoon soy sauce Green onion, chopped diagonally Flat parsley, chopped Kamaboko (steamed fish cake), sliced diagonally 1 egg 1. Preparing Mushrooms: On medium-high heat, place the mushrooms into a small saucepan with the 1 1/4 cups of water. As the water boils, use a spoon to skim the foam. Once boiling, cover the water with a square piece of paper towel, place the lid on, and reduce the heat to low to prevent bubbling over. Cook for 20 minutes before stirring in sugar, gently lifting and reapplying the paper towel to do so. Cook for an additional 7 minutes. Add in soy sauce, and keep the mushrooms on low heat until the water in the saucepan has almost evaporated completely. Then turn off the burner and allow the mushrooms to sit in the saucepan until cool, absorbing the remaining liquid. To Make The Broth: 1 bag of fresh (or frozen) udon noodles 1 1/2 cups water 2/3 teaspoon dashi soup base 1 1/2 tablespoons soy sauce 1 1/2 tablespoons mirin 1. Drop the udon noodles into a medium-sized saucepan of boiling water. After 25-30 seconds, separate the noodles with cooking chopsticks and drain them with a colander. Let them immediately soak in a shallow bowl of ice water, then set them aside in a dry bowl while creating the broth. 2. Add the 1 1/2 cups of water to a small saucepan or ceramic cooking pot, setting the burner to medium-high. Lightly stir in dashi base, soy sauce, and mirin. 3. Drop in the udon noodles. If you are not using a ceramic cooking pot, let the udon noodles cook in the bowl for about a minute before transferring it into a large soup bowl. 4. Add the ingredients to the bowl, keeping in mind that the pride of a bowl of Japanese udon noodles is having a beautiful presentation! Add the slices of kamaboko, the shiitake mushrooms, and chopped green onion. While still freshly hot, crack an egg into the bowl of soup and sprinkle on the flat parsley. Finally, lay the shrimp tempura across the soup. Enjoy!